Kate Uncorked | Fluke with Cherry Tomatoes
Created by Kate Stephenson ( www.kateuncorked.com )
Photo by Brittany Daniel Photo
Many know Kate Stephenson as Kate Uncorked, a weekly meal service focused on plant-heavy, gut-healthy meals. We know her as a long-time customer of Yellow Umbrella! Take a peek inside her cart and try out her Fluke Fish with Cherry Tomatoes recipe, featuring ingredients straight from Yellow Umbrella Provisions!
Check out www.kateuncorked.com to dive into Kate’s world of holistic nutrition.
INGREDIENTS
- 1/2 cup panko
- olive oil
- salt
- red pepper flakes
- 1 shallot, thinly sliced
- 1 clove garlic, minced
- 1 pint cherry tomatoes, sliced in half
- 2 TBS white wine or stock
- 1 fluke or any white fish
INSTRUCTIONS
1. Heat a stainless steel pan over medium heat and add in panko and 1-2 TBS olive oil. Stir until the panko is coated and toast for 5-7 minutes until they are golden brown. Transfer panko to a bowl and season with salt and red pepper flakes to taste.
2. In the same pan, add another TBS olive oil and sauté shallots over medium heat. Add in garlic and continue to cook for a couple of minutes. Add in cherry tomatoes and toss with shallot and garlic. Season with salt and pepper and let the tomatoes cook on low until they start to release their juices and get jammy. Add in your wine or stock to deglaze the pan, let it cook, and reduce for a couple of minutes
3. Season your fish with salt and pepper and lightly drizzle with olive oil. Move the tomatoes to the side and place the fish in the center of the pan. Cover the pan with a lid and let the fish cook. Your pan should still be on a medium heat. Depending on the size of your fish, this could take anywhere from 6-10 minutes. The fish is cooked when a knife can easily move through the center without resistance or when it will flake with a fork.
4. Transfer your fish to two plates and top with tomato sauce. Sprinkle generously with panko and enjoy!
Photo by FreshDirect
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